Flavourful organic artichokes festival with a whole lot of heart at MLH

An artichoke is earned. Meaning? It isn’t easy. There are thorns. There’s that sometimes stringy stem. And there’s no cutting corners with teeth-stripping the meaty lusciousness off those pointy leaves. But in the end you earn that soft, delicious centre. You have an unrushed eating experience. Oh yes you can enjoy a flavour that can only be described as “artichoke-y.”

Artichokes are the ideal gourmet vegetable for a hearty meal. Famous for their unsurpassable capacity to promote flatulence, artichokes are supreme at alleviating digestive disorders, Artichokes have a high level of antioxidants and they increase bile production in the liver, which helps with blood fat metabolism. They also contain cynarin, which lowers cholesterol levels. Hence Mount Lavinia Hotel (MLH) has taken 6 to 12 August to promote this delicious vegetable made into succulent recipes by our global chefs. The artichokes have been organically grown by Saaraketha: an organically certified entity that thrives on sustainability and vouches that you can eat more than just the leaf base and the heart of the artichoke.

Artichokes in general are naturally delicious that it’s best not to complicate things when preparing these nutritious thistles. MLH’s artichoke recipes uses a very simple roasting, grilled, sautéed or even raw on salads to concentrate the flavours. The artichokes made using this recipe can be eaten hot, warm, or chilled. Some of the dishes that will be yours to experience are: artichoke fritters,  artichoke hearts in tomato rice, artichoke mashed potatoes, artichoke nut bread, artichokes and pork chops, artichoke soup, baby artichokes provencal, braised artichokes with tomatoes and thyme pasta, crab and artichoke spaghetti sauce, crawfish-stuffed artichokes with lagniappe, creamy artichoke chicken soup, garlic stuffed artichokes, lemony artichokes with feta and oregano, Moroccan stuffed artichokes, ragout of clams with artichokes, shrimp and artichoke stuffed fish, spinach and artichokes in puff pastry, stewed artichokes with olives and Moroccan spices, turkey artichoke pie and    yukon gold potato and artichoke salad.